Hawaiian Style Meatloaf

First off, Happy New Year to everyone. Secondly, sorry for such a long period of no recipes. I was under the weather for almost three months. All better now.

Here is a easy and very tasty recipe to start the new year! Put all the meatloaf ingredients in a bowl, mix them together, and bake. It’s that simple.

Here is what you’ll need for the meatloaf:

1 pound very lean ground beef

1 pound ground pork

1 cup original yakitori sauce

1 cup onion, finely chopped

2 eggs

1 cup Panko bread crumbs

1/3 cup of milk

2 tablespoons mayonnaise

Here is what you’ll need for topping the meatloaf:

fresh pineapple slices, if available, otherwise canned will work

2-3 stalks green onion, chopped

more yakitori sauce

Here is what you’ll do:

Preheat oven to 350 degrees. Combine all the meatloaf ingredients in a large mixing bowl. Mix well by hand. Coat a 9 x 13 baking dish with cooking spray. Make a loaf shape in the cooking dish, leaving room along the sides lengthwise (see photo).

Shape mixture into a loaf

Shape mixture into a loaf

Bake in oven for 45 minutes. Remove from oven and place pineapple slices on top of meatloaf and drizzle yakitori sauce over meatloaf and pineapple to cover, as desired, then return to oven for 15 minutes. Remove, top with green onion, and serve with steamed rice and vegetable. As they say in Hawaii, “Ono-liscious” very tasty, enjoy!

Finished meatloaf

Finished meatloaf

Grilled Portabellas

These are a very tasty change-up from grilling a hamburger. What you will need: 4 portabella mushrooms; large sweet onion; beefsteak tomato; swiss cheese; arugula; spinach; original yakitori sauce; ciabatta rolls; olive oil or cooking spray.

Here is what we did. Take a damp paper towel and gently clean the portbellas and remove the stem but leave the fins. Place on a sheet of wax paper underside facing up and drizzle a small amount of original yakitori sauce into each mushroom cap, about one to two tablespoons and let sit for a half hour. Helpful hint: (we cleaned and used the trays they came in to hold them while they marinated in the yakitori sauce, it also made it convenient to carry them to the grill).

use the trays for marinating and to carry them to the grill

use the trays for marinating and to carry them to the grill

Fire up your grill on medium heat and oil or spray to prevent sticking. Place the portabellas smooth side down for 5-7 minutes (we did 7 min.). After 7 minutes flip and lightly baste the tops with some more yakitori sauce. At this time we also placed our sweet onions, cut about a quarter inch thick, onto the grill. After 3-4 minutes we flipped the onions and with a minute left we placed the swiss cheese on each mushroom cap. Remove from grill and place each on a sliced ciabatta roll. Top with tomato, spinach and arugula. You definitely need a heavier roll to stand up to the juiciness of the portabellas. Enjoy!

Portabellas with Obaachan Sauce Company's original yakitori sauce

Portabellas with Obaachan Sauce Company’s original yakitori sauce

Marinated Flank Steak and Peppers

Here is another easy, and tasty, dinner idea.

What you’ll need:

1.5 pounds of flank steak

1 each, red, yellow, and green bell peppers

1 large onion

2 tablespoons olive oil

spicy and or original yakitori sauce

steamed rice optional

Marinate a flank steak (one and a half pounds) overnight in the original yakitori sauce. Heat your grill on medium-high heat, spray with non-stick spray or wipe grates with some olive oil. Place the marinated flank steak on the grill for 4-6 minutes per side. While that is grilling, slice in half one each, green, red, and yellow bell pepper, remove seeds, and quarter each half lengthwise and cut each strip into thirds or quarters. Take one onion and cut into half inch thick slices then quarter. Heat two tablespoons of olive oil in a large skillet over medium-high heat and place all vegetables in skillet to soften. Remove flank steak from grill and slice into strips, add to skillet then pour either spicy or original yakitori sauce over meat and veggies to coat. Remove from heat after 3-4 minutes and serve. Note: if your skillet isn’t large enough, divide ingredients into half for an easier time incorporating the sauce to caramelize. We even skipped making the rice! Enjoy!

Spicy yakitori flank steak and bell peppers

Spicy yakitori flank steak and bell peppers

Crock Pot Beef

Here’s one you can put in the crock pot and check on in 8-10 hours. All you need is two pounds of beef stew meat (or chuck roast, if you prefer it a little moister). Place the cubed stew meat into the crock pot, add a half cup original yakitori sauce, and one quarter cup white cooking wine, turn crock pot on at low setting, that’s it!

We served it with brown rice and sautéd vegetables. We used two bunches of broccolini; one bunch of green onions, cut into 3 inch slices; two carrots, sliced diagonally; one red bell pepper, sliced. In a large skillet, over medium-high heat, add one tablespoon of olive oil, all the vegetables, and stir occasionally for 5 minutes, then add one quarter cup of spicy yakitori sauce and stir for two to three minutes to caramelize.

CrockPotBeef

Stuffed Pork Chops

We started with two generously cut bone-in pork chops. Around 1.75 to 2 inches thick. Have your butcher cut a large pocket in each for stuffing. What you will need besides the two pork chops.

1 cup panko bread crumbs

8 ounces of mushrooms, sliced

1 medium onion, chopped

1/4 cup of spicy yakitori sauce

2 tablespoons of butter

Melt the butter in a large skillet on medium heat, add mushrooms and onions, stir occasionally, sauté for around 10 minutes. Also start preheating oven to 350 degrees. Let mushrooms and onions cool while measuring the panko bread crumbs into a medium bowl, reserve half of the mushrooms and onions for later and add other half to bread crumbs and stir. After mixing, add 1/4 cup of spicy yakitori sauce to bread crumb mixture and stir well. Stuff what will fit into each pork chop without packing too tightly. Spray a large glass baking dish with cooking spray (and I drizzled a little olive oil as well) and place stuffed pork chops into dish, cover with heavy duty aluminum foil and place in oven and bake at 350 degrees for 45 minutes. After 45 minutes, remove foil, place remaining mushrooms and onions on top of pork chops equally and drizzle some spicy yakitori sauce on top. Return to oven for an additional 25 minutes (150 degree internal temp.) then remove and cover with foil to rest for 5 more minutes. Serve with favorite veggies, rice, or potatoes and salad. Unless you are a big eater these two pork chops will feed four people.

Spicy yakitori, mushroom, and onion stuffed pork chops.

Spicy yakitori, mushroom, and onion stuffed pork chops.

Check out our latest review at Living Overland

Thanks for the great review! Hope to see some of your readers become new fans of the sauce. You can check out the review at

http://www.livingoverland.com/2013/09/review-obaachan-yakitori-sauce.html?m=1

Asian Slaw Recipe

Here is an easy Asian slaw recipe with many interchangeable ingredients. Put some in, take others out, your choice. I’ll even give you two dressings, depending on your mood, or if you have a nut allergy.

What you’ll need for the slaw:

1/2 head of green cabbage, sliced thinly

1/4 head of red cabbage, sliced thinly

2 medium-large carrots, grated (I did this at a 45˚ angle to the grater)

1 cup shelled edamame, cooked and cooled

1/4 cup sliced green onions

3 tablespoons cilantro, roughly chopped, (optional)

peanuts or slivered almonds, (optional)

won ton strips or chow mein noodles, (optional)

What you’ll need for the dressing:

1/4 cup rice vinegar

1/4 cup spicy yakitori sauce

1/4 teaspoon crushed red pepper flakes

2 tablespoons creamy (smooth) peanut butter

What you’ll do:

In a large bowl, combine the first six listed slaw ingredients (or those that you choose to include) and toss until mixed well. Set aside. For a spicy, Thai style, dressing include the peanut butter with the first three (dressing) ingredients, and whisk well, it was very tasty! For those with a nut allergy, combine the first two ingredients, then add two tablespoons of honey and two tablespoons of lime juice for a sweeter, more citrusy, type dressing. Before serving, add the peanuts, almonds, and won tons or chow mein noodles to your salad and drizzle as much dressing as desired. We added the dressing directly to the individual servings, not the entire mixture. This keeps everything from getting soggy and you can make each serving to taste. If you are making this for a large group and premixing, you should double the dressing quantity and add to desired taste.  Note; the peanuts went well with the spicy Thai style and the slivered almonds went well with the honey/citrus. Also, we chose to add grilled chicken tenderloins on top of our salads. Enjoy!

AsianSlawThai AsianSlawChicken

Chicken Yaki-soba

Here’s a great, quick recipe. I used chicken but you may substitute beef, pork, or tofu. Just adjust cooking times appropriately.

What you will need:

2 boneless, skinless, chicken breasts, sliced thinly

1 package Maruchan yaki-soba noodles (we use all three packs) do not use the seasoning packet

8-12 ounces of bean sprouts

2 large carrots, sliced

2 stalks of celery, sliced

1/2 large white onion, sliced and quartered

1 bunch of green onions, sliced and separated into whites and greens

1/4 cup of spicy or original yakitori sauce (for chicken)

1/8 cup of spicy or original yakitori sauce (for noodles)

sesame oil

In a large skillet, heat 1/2 tablespoon of sesame oil over medium-high heat, add white ends of green onions and stir for about one minute. Add the white onion, carrots, and celery, stirring occasionally until onions start to become translucent, then add the bean sprouts for about one minute and reserve in a bowl. In the same skillet over medium-high heat, add another 1/2 tablespoon of sesame oil and chicken, stirring frequently until done, approximately 10-12 minutes, then add 1/4 cup of yakitori sauce (we used the spicy on the chicken) and stir until caramelized, around 3 minutes. Reserve to a bowl. Finally, in the same skillet, over medium-high heat, add 3/4 cup of water and 1 tablespoon of sesame oil and all three packs of the yaki-soba noodles. IMPORTANT, do not add the seasoning packets. Stir until noodles are separated and heated, around 3 minutes. Add 1/8 cup of yakitori sauce (we used the original for this step) and mix in, add veggies and chicken, mix to incorporate for 2-3 minutes to heat all. Serve and top with remaining sliced green onions. Serves 4.

ChickenYaki-Soba

Chicken Lettuce Wraps

Made these for the second time tonight and thought we should share! They are very tasty and easy to make. Here is what you will need:

1 pound boneless, skinless chicken breast, cubed

12 butter lettuce leaves

1 ripe mango, diced and divided in half

1 red bell pepper, diced

1/4 cup green onions, sliced

1/4 cup cashews, chopped

1/4 cup cilantro, chopped

1/4 cup spicy yakitori sauce

2 tablespoons honey

1/2 tablespoon sesame oil

Heat sesame oil in a medium skillet over medium heat. Add chicken and cook until lightly browned, about 10-12 minutes, stirring frequently. Stir in yakitori sauce, honey, cashews, and half of the diced mango. Cook for an additional 5 minutes until mixture starts to thicken. Remove from skillet into glass bowl to cool slightly. Place 3 leaves per plate, top with chicken mixture, and add green onion, cilantro, red bell peppers, and mango as desired. Serves four. Enjoy! We certainly do!

Wraps1reduced

Hey! We received a shout out in Orange Coast Magazine’s June issue.

Check us out in the June issue of Orange Coast magazine, on page 58. Thanks to Priscilla for taking notice of us and liking us enough to mention.

OC Mag article